Journal articles on the topic 'Standardization of finished products'
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1
Aulia, Lina. "Evaluasi Proses Produksi Country kettle Pada PT PLB Dengan Pendekatan Lean Maufacturing." Journal of Science and Applicative Technology 5, no. 1 (March 11, 2021): 68. http://dx.doi.org/10.35472/jsat.v5i1.356.
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PT PLB (pseudonym) is a company that produces household appliances and kitchen utensils. The country kettle is one type of product made by PT PLB. The productivity of the country kettle production line decreased by 56%. This was due to defective products. The largest percentage of defects in-country kettle products occurred in the spinning process of 40.18%. This study aimed to identify the causes of defects in-country kettle products and how to overcome them by designing improvement proposals. Lean manufacturing principles were used to evaluate the problems that occur. There were three types of lean manufacturing tools used in this study: Value Stream Mapping (VSM) and 5Ways. VSM was used to describe and identify value-added activities, non-value-added activities but necessary, and non-value-added activities so that the production process becomes lean. The root cause analysis was performed using the 5 Whys method. Unskilled workers and non-standard material types between suppliers are the highest contributors to defects in the spinning process. Based on this, this research was focused on improvements made in the spinning process. Proposals for improvements to the causes of the problems found are standardization of work procedures, standardization of supplier specifications, and arrangement of semi-finished goods and/or supplies. Based on the company's results, the proposed standardization of work procedures and arrangement of semi-finished goods and/or supplies may be implemented in the company. Meanwhile, the proposal for selecting suppliers is not feasible due to company limitations
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Romanchuk, Irіna, Kateryna Kopylova, Serhii Verbytskyi, Olha Kozachenko, and Nataliia Patsera. "Enhancing national standards for meat and dairy industry." FOOD RESOURCES 9, no. 16 (June 25, 2021): 150–63. http://dx.doi.org/10.31073/foodresources2021-16-15.
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The subject of research is standardization as one of the forms of technical regulation in the food industry of Ukraine, in particular in the production of milk and milk products, meat and meat products, determination of safety and quality parameters of the specified food raw materials and finished products made from those, as well as installations and equipment for the food industry. The purpose of the study is to analyze the state of standardization in the production of dairy and meat products, highlight the existing problems and possible ways to solve them, as well as outline the role that the Technical Committee for Standardization 140 “Milk, meat and products of their processing” should play in these processes. Methods. During the research, a systematic approach was used to research factual materials, in particular scientific and scientific-practical literature, regulatory legal acts, regulatory documents and the like, abstract-logical approach to the synthesis of research results and the formulation of conclusions. The results of the study. National standards of Ukraine DSTU is the base of the technical regulation in relation to food products and methods of their control. The above also applies to standardization in the field of milk and meat products, which is within the competence scope of the Technical Committee for Standardization 140 “Milk, meat and products of their processing”. Technical Committee 140 carries out significant work to develop new and update existing national standards in accordance with its area of competence, in particular, it has significant success in harmonizing international and European standards. As of January 15, 2021, according to the classification code 67.100 (Milk and milk products) out of 203 standards of the nationwide force, 103 standards (50.7%) were developed by harmonizing the relevant international standards EN, ISO, etc. According to the classification code 67.120 (Meat, meat products and other animal products) – 202 units, 26 units and 14.1 %, respectively, according to the classification code 67.260 (Installations and equipment for the food industry) – 99 units, 86 units and 86.9%, respectively. The issue of attracting extra-budgetary funds for the harmonization of international standards and the implementation of the entire range of works on standardization is urgent. The issue of proper regulatory support for the production and operation of specialized technological equipment for food and processing industry enterprises is relevant, for which it is advisable to combine the domestic traditions of standardization with the priorities of safety and hygiene of machines, as well as ecology, which are in force in international practice. Scope of research results. The results of the studies performed will be used in the field of technical regulation, in particular, national standardization, of milk and milk products, meat and meat products, determination of safety and quality indicators of the specified food raw materials and finished products made from it, as well as installations and equipment for the food industry.
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Patil, S. V., S. S. Patil, N. R. Inamdar, V. A. Mahajan, and A. M. Belekar. "FORMULATION AND STANDARDIZATION OF AVALEHA PREPARATION FROM BENINCASA HISPIDA." INDIAN DRUGS 55, no. 06 (June 28, 2018): 69–72. http://dx.doi.org/10.53879/id.55.06.11077.
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Standardization of Ayurvedic formulation is essential in order to assess the quality of drugs. Avaleha is “a semisolid preparation which is prepared by reboiling of decoction etc., till it solidifies and attains signs of proper cooking and consistency. The present study deals with standardization of Avaleha from Benincasa hispida , known to be effective in caugh and chronic respiratory diseases. Avaleha formulation was prepared by reported traditional method of Ayurveda. Formulation was standardized by modern scientific quality control procedure for the finished products. Standardization of Avaleha was achieved by organoleptic study and by studing physicochemical parameters such as pH, TLC, Loss on drying, Extractive values, ash value, total reducing sugars and stability study. The results showed that the physicochemical parameters were well within the standard limits and the values could be used to establish and formulate procedures for standardization and quality controll of these ayurvedic formulations. The study revealed that the standardization parameters could be used at commercial level for such formulations. Also comparison with the marketed formulation with satisfactory evaluation parameters justifies the stability of the method.
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Chernukha, Irina M., Natal’ya L. Vostrikova, Daniil V. Khvostov, Elena A. Zvereva, Nadezhda A. Taranova, and Anatoly V. Zherdev. "METHODS OF IDENTIFICATION OF MUSCLE TISSUE IN MEAT PRODUCTS. PREREQUISITES FOR CREATING A MULTI–LEVEL CONTROL SYSTEM." Theory and practice of meat processing 4, no. 3 (October 15, 2019): 32–40. http://dx.doi.org/10.21323/2414-438x-2019-4-3-32-40.
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Unfair production and products that do not comply with the declared labeling are currently an acute problem in the field of technical regulation, including with regard to food safety and quality. Given the high added value and multicomponent composition, finished meat products are among the most susceptible to adulteration. Despite the best efforts of regulatory agencies to counteract these inconsistencies, the hidden substitution of cheaper or lower-grade meats is still widespread. One of the main tasks facing research laboratories and testing centers today is the detection of falsification of food products, as well as standardization and certification of techniques necessary to solve such problems. The manufacturer, aware of the current control methods, can go to the deception, using vegetable protein, new unregistered feed additives. To determine the complex changes that occur in products, it is necessary to use methodological approaches in which it is possible to reliably determine these changes. The paper presents an overview of the most commonly used methodologies for assessing the component composition of meat products. Quality assessment of meat products includes control of components of finished products. The most difficult task is to determine the proportion of muscle protein in multicomponent meat products that have undergone heat treatment.
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Melnikova, E. I., and E. V. Bogdanova. "Milk-containing products with reduced antigenicity." Proceedings of the Voronezh State University of Engineering Technologies 83, no. 4 (December 20, 2021): 142–47. http://dx.doi.org/10.20914/2310-1202-2021-4-142-147.
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Whey containing more than 50% of milk solids can be attributed to an insufficiently demanded raw material of the dairy industry. The restriction of its usage for food purposes is the high residual antigenicity of whey proteins. This work aimed to justify the possibility of using milk-containing products with whey protein hydrolysate, characterized by reduced residual antigenicity, in healthy and dietary diets. Experimental work was carried out at the All-Russian Scientific Research Institute of Dairy Industry, the Animal-Derived Food Technology department and the Core Facilities Centre "Control and Management of Energy-efficient Projects" at the FSBEI HE VSUET. Compositions were developed for a sports nutrition drink made from whey protein hydrolysate with the addition of fructose, and a milk-containing drink with the replacement of 30% skimmed milk necessary for standardization with whey protein hydrolysate. The chemical composition, physical, chemical and microbiological properties of the finished products were established. The reduction of the true protein content was proven to 1.33% for a sports nutrition drink and to 1.69% for a milk-containing drink. Peptides and proteins in the finished products have a molecular weight of less than 10 kDa, which indicates a decrease in their potential antigenicity. The developed beverages are characterized by a high content of biologically active peptides, macro- and microelements, as well as vitamins. Their quality and safety indicators meet the requirements of the TR CU 033/2013. These products can be used as part of dietary diets for people who are allergic to cow's milk proteins. The organization of their production will contribute to import substitution in the segment of low-allergenic dairy products.
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Gupta, Pooja, Akriti Pal, Swati Trivedi, and Rajneesh Kumar Gupta. "REVIEW ON QUALITY CONTROL PARAMETERS FOR STANDARDISATION OF HERBAL DRUG." Journal of Advanced Scientific Research 12, no. 03 (August 31, 2021): 35–41. http://dx.doi.org/10.55218/jasr.202112305.
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The rise in the use of herbal product has also given rise to various forms of abuse and adulteration of the products leading to consumers’ and manufacturers’ disappointment and in some instances fatal consequences. The word “standardized” on a product label is no guarantee of higher product quality, since there is no legal definition of the word “standardized.” Consumers are often left on their own to decide what is safe and effective for them and the lack of consistent labelling on herbal products can be a source of consumer frustration. Certain information such as “the product has been manufactured according to Pharmacopoeia standards,” listing of active ingredients and amounts, directions such as serving quantity (dosage) and frequency of intake of the drug, must be in the label. Herbal drug technology is used for converting botanical materials into medicines, where standardization and quality control with proper integration of modern scientific techniques and traditional knowledge is important. The quality control standards of various medicinal plants used in indigenous system of medicine are becoming more relevant today in view of commercialization of formulations based on medicinal plants. This review seeks to enlighten techniques involved in standardization of crude/finished compound drugs so far, e.g. macroscopic methods, microscopic methods, physical methods, chemical methods, biological methods. Standardization of herbal drugs means confirmation of its identity, quality and purity.
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Patil, S. V., V. R. Aralelimath, V. A. Mahajan, N. R. Inamdar, and S. S. Shinde. "FORMULATION AND STANDARDIZATION OF ASAVA OF SYZYGIUM CUMINI." INDIAN DRUGS 55, no. 08 (August 28, 2018): 63–66. http://dx.doi.org/10.53879/id.55.08.11078.
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Asavas and Arishtaare alcoholic medicaments are prepared by allowing the herbal juices or their decoctions to undergo fermentation with the addition of sugar. Standardization of ayurvedic formulation is essential in order to assess the quality of drugs. In the present study standardization of asava from Syzygium cumini, known to be effective in diabetics, has been performed.Asava formulation was prepared by reported traditional method of ayurveda. Formulation has been standardized by modern scientific quality control procedure for the finished productas. Standardization of asava was achieved by organoleptic study, physicochemical parameters such as pH, specific gravity, total solid content, acid value, alcohol content, refractive index, total reducing sugars and stability study. results reveal that the physicochemical parameters were within the limits and the values could be used to establish and formulate procedures for standardization and quality controlling of these ayurvedic formulations.
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Schuh, JoAnn C. L., and Kathleen A. Funk. "Compilation of International Standards and Regulatory Guidance Documents for Evaluation of Biomaterials, Medical Devices, and 3-D Printed and Regenerative Medicine Products." Toxicologic Pathology 47, no. 3 (November 5, 2018): 344–57. http://dx.doi.org/10.1177/0192623318804121.
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The development of biomaterials, medical device components, finished medical products, and 3-D printed and regenerative medicine products is governed by a variety of international and country-specific standards and guidelines. Of greatest importance to planning, executing, and reporting biocompatibility, safety and efficacy studies for most biomaterials and medical components or products are the International Organization for Standardization guidelines, U.S. Pharmacopeial Convention, ASTM International, and Conformité Européenne (European Conformity) marking. The International Medical Device Regulators Forum publishes harmonized standards similar to the International Council for Harmonization. Good Laboratory Practices are applicable and guidance documents for the development of drugs and biologics can also be relevant to biomaterials, medical device components, and medical products and more recently to products produced by 3-D printing or additive manufacturing. Regenerative products may have medical device–based scaffolding and may be treated as biologics, reflecting the cell and tissue components. This compilation of international standards and guidelines provides toxicologic pathologists, toxicologists, bioengineers, and allied professionals with an overview of and source for important regulatory documents that may apply to the nonclinical development of their products.
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Wang, Li Shu. "The Research of Pallet Package on Automobile Parts Logistics." Applied Mechanics and Materials 200 (October 2012): 53–57. http://dx.doi.org/10.4028/www.scientific.net/amm.200.53.
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This article design 4 models with a certain standard of one-time wooden pallets and a legitimate way of supporting pallet packaging logistic to solve the problem of lowing in pallet standardization, lack of intensity in some pallet and unreasonable packages in pallet packaging which lead to work at low efficiency and make high rate in damaging gods. The models would improve the pallet in order to adjust different loading weight, rise loading and reloading efficiency and stacking efficiency of finished products, decline the damage rate in transportation, save materials in parts packaging, decline error rate in the number of shipping and receiving gods.
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Fito, Iryna, and Nataliya Stadnytska. "Standardization of Eucalyptus globulus leaves and Cetraria islandica slan." EUREKA: Health Sciences, no. 2 (February 16, 2021): 56–63. http://dx.doi.org/10.21303/2504-5679.2021.001659.
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The aim. The aim of this study was to propose methods of standardization of Eucalyptus globulus leaves and Cetraria islandica slan by the main group of biologically active substances (BAS). This was done for further development of complex medicines based on Eucalyptus globulus leaves and Cetraria islandica slan.
These studies provide an opportunity for further development and standardization of extracts from these plants, and the main aim of this study is the development and standardization of a complex medicine.
Materials and methods. Thin layer chromatography was used to determine the presence of these markers. Quantitative values of these biologically active substances were determined by spectrophotometric method according to the relevant methods of the State Pharmacopoeia of Ukraine.
Results. Markers for the certification of Cetraria islandica and Eucalyptus globulus have been proposed in this study. Chlorophylls and 1,8-cineole were chosen as a marker for the study of Eucalyptus globulus, and polysaccharides were chosen as a marker for Cetraria islandica. The qualitative and quantitative content of these markers in the studied objects was studied.
Further research in this direction will be aimed at developing methods for control and standardization of water and alcohol extracts from these plants.
Conclusions. Biologically active substances in medicinal plant raw materials were studied. It is proposed to study extracts and finished products from Eucalyptus globulus leaves and Cetraria islandica slan using these methods.
The method of qualitative and quantitative determination of polysaccharides in Cetraria islandica slan is easy to apply and easily reproducible. It is important to be able to standardize Eucalyptus globulus leaves for essential oils and chlorophylls.
The biologically active substances-markers found in Eucalyptus globulus leaves and Cetraria islandica slan will be used for the development of herbal medicines, the standardization of which will be carried out for the same compounds.
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Ali Husien, Wesam, Waleed Khalid Abduljabbar, and Saba Noori Attallh. "Cycle Time Reduction in Automotive Manufacturing." Journal of Social Sciences Research, SPI6 (December 25, 2018): 1086–90. http://dx.doi.org/10.32861/jssr.spi6.1086.1090.
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Today, there are a lot of problems occur in the Automotive Component Manufacturer Company. Amongst them, work not standardized on each process is the most serious one. Standardization work can help reduce the amount of time to complete the task without defects by efficiently guiding the operators. Other related problems include machines fail to clamp semi-finished products to the next station, stopper loose, and rework process which cause the car carpet size to miss the standards. All these common problems increased the cycle time of the car carpet assembly line. So, this study was aimed to investigate how to reduce cycle time of the car carpet assembly line in the Automotive Component Manufacturer Company which located at Port Klang area. Data was collected through interview and observation. To reduce the cycle time of the car carpet assembly line, Kaizen activity and line balancing are implemented. Kaizen is the continuous improvement process. Line balancing is used to manage the workloads among assemblers, to determine number of workstation and to reduce production cost of the company. The derived results show that the cycle time of the car carpet assembly line is reduced from 313 seconds to 131 seconds. This proves that kaizen activities and line balancing do improve the productivity up to 58%. However, to achieve more successful and effective improvement, further work standardization on each process is needed.
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Gogolewski, Damian, Tomasz Kozior, Paweł Zmarzły, and Thomas G. Mathia. "Morphology of Models Manufactured by SLM Technology and the Ti6Al4V Titanium Alloy Designed for Medical Applications." Materials 14, no. 21 (October 21, 2021): 6249. http://dx.doi.org/10.3390/ma14216249.
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This paper presents the results of an experimental study to evaluate the possibility of using SLM additive technology to produce structures with specific surface morphological features. Qualitative and quantitative tests were conducted on samples fabricated by 3D printing from titanium (Ti6Al4V)-powder-based material and analysed in direct relation to the possibility of their use in medicine for the construction of femoral stem and models with a specific degree of porosity predicted by process-control in the self-decision-making 3D printing machine. This paper presents the results of the study, limitations of the method, recommendations that should be used in the design of finished products, and design proposals to support the fabrication process of 3D printers. Furthermore, the study contains an evaluation of how the printing direction affects the formation of certain structures on the printed surface. The research can be used in the development of 3D printing standardization, particularly in the consideration of process control and surface control.
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Chavan, Sandeep, Sonali Tayade, Vidya Gupta, Vineeta Deshmukh, and Sadanand Sardeshmukh. "Pharmaceutical Standardization and Physicochemical Characterization of Traditional Ayurvedic Marine Drug: Incinerated Conch Shell (Shankha Bhasma)." Marine Drugs 16, no. 11 (November 15, 2018): 450. http://dx.doi.org/10.3390/md16110450.
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Natural resources such as plants, animals and minerals have always been used by mankind to develop drugs and marine world is no exception. Marine by-products like conches, pearls, mother of pearl shells, corals and so forth have been used by traditional Ayurvedic practitioners for centuries. The unique methods of these preparations are scientifically designed to eliminate unwanted impurities and convert them into bioavailable form. In this study, Conch (Xanchus pyrum) was used as a marine resource of calcium carbonate and was converted pharmaceutically from its aragonite form to calcite. All the steps of preparations and changes in the properties therein were documented and validated. Further, traditional as well as modern analytical tools were used to study its physical and chemical characters to develop a monograph. The physical characterization included particle size, X-ray diffraction (XRD), Scanning Electron Microscopy (SEM), Thermogravimetric Analysis (TGA) and Fourier Transform Infra-red (FTIR). Metal composition and heavy metal limits were determined using Inductively Coupled Plasma Optical Emission Spectrometry (ICPOES). This study revealed the rearrangement of aragonite crystals into calcite form by grinding, trituration with aloe vera juice and incineration under controlled conditions. Moreover, the finished product was found to be devoid of organic matrix that is nacre. This study creates a foundation for the development of a master formula for commonly used Shankha Bhasma in Ayurvedic medicines.
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Ogunwolere, Y. O., and C. F. I. Onwuka. "ASSESSMENT OF SOME QUALITIES OF COMMERCIAL LIVESTOCK FEEDS." Nigerian Journal of Animal Production 24, no. 2 (January 11, 2021): 137–42. http://dx.doi.org/10.51791/njap.v24i2.2314.
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The nutrient qualities of different classes of commercial livestock feed were monitored over a period of 20 weeks for changes in their chemical composition as well as differences between actual chemical contents and tagged specifications. Feed samples were collected from farms and feed depois around Abekuta in Ogun State. Results obtained reveled wide ranges of values (P < 0.05) within feeds of the same class, depending on the miller(s). Creep feed pellet had CP values (21.98±0.21%) which were 0.01% less than the recommended nutrient requirement for creep pigs. There was low CP in some layers diet (13%) (P < 0.05). All feeds types analysed had consistently and significantly higher crude fibre values than recommended for the relevant animals while energy and CP were noticeably low. The study further showed that finished feeds and feed ingredients were adulterated with saw dust, sand urea, rice bran, etc. The needs for feed quality standardization and monitoring as well as the usage of agro-industrial by products in appropriate proportions were examined and recommendations made.
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Coelho-Fernandes, Sara, Odete Zefanias, Gisela Rodrigues, Ana Sofia Faria, Ângela Fernandes, Lillian Barros, Vasco Cadavez, and Ursula Gonzales-Barron. "Microbiological and Physicochemical Assessment of Artisanally Produced “Alheira” Fermented Sausages in Northern Portugal." Proceedings 70, no. 1 (November 9, 2020): 16. http://dx.doi.org/10.3390/foods_2020-07627.
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Alheira is a traditional non-ready-to-eat sausage produced mainly in northern Portugal. The objective of this study was to evaluate the associations between some relevant physicochemical and microbiological attributes of alheiras produced by different regional producers. Finished products from 8 regional factories amounting to 40 samples were analyzed. Counts of mesophiles, lactic acid bacteria, Staphylococcus aureus, presumptive Clostridium perfringens, and Salmonella spp., as well as pH, water activity (aW), and proximate analysis were determined. Principal component analysis (PCA) of these variables was conducted to construct quality maps. Three meaningful components were extracted, accounting for 63% of data variability. PC1 (26% data variability) was positively associated with LAB, mesophiles, and S. aureus, characterizing therefore longer fermentation. PC2 (22% data variability) correlated negatively with moisture, aW and positively with C. perfringens, and thus has been linked to greater dehydration of sausages. PC3 (15% data variability) correlated positively with pH and protein content, implying the use of more meat in the formulation. This preliminary work has identified three quality factors underpinning the variability in artisanal alheiras; and has also highlighted the need to implement better microbiological control and process standardization during the production of artisanal alheiras.
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Duraisamy, Ramasamy, Shakila Kalaivanan, and Meera Devi Sri Paramashivam. "Development of pharmacopoeial standards and HPTLC chromatographic finger print analysis of the roots of Hibiscus vitifolius Linn." Journal of Scientific and Innovative Research 4, no. 4 (August 25, 2015): 182–86. http://dx.doi.org/10.31254/jsir.2015.4405.
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Herbal medicines have a long therapeutic history and are still serving many of the health needs of a large population of the world. However, the quality control and quality assurance still remains a challenge because of the high variability of chemical components involved. Herbal drugs, singularly and in combinations contains numerous active compounds responsible for the overall efficacy. This creates a challenge in establishing the standardization of herbal drugs and finished products. Hibiscus vitifolius Linn., family Malvaceae, is widely distributed in tropical and subtropical regions of the world. The roots of the plant are demulcent, contraceptive and used in the treatment of pulsating anterior fontanelle in babies and kidney problems. In view of its medicinal importance it becomes necessary to evaluate the physic-chemical parameters, preliminary phytochemical analysis and TLC/HPTLC finger print analysis of n-hexane, chloroform, ethyl acetate and ethanol extracts. TLC and HPTLC finger print profiles for the various extracts of H. vitifolius can be used as a quality control tool. These profiles can be used for rapid identification, monitoring the purity and detection of adulterants. This will help in confirming the genuinity of the material.
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Proskurenko, D., O. Tretyak, M. Demchenko, and M. Filippova. "Filippova Automated planning of graduality assembly." Energy and automation, no. 5(57) (November 24, 2021): 28–44. http://dx.doi.org/10.31548/energiya2021.05.028.
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Modern industrial production requires the improvement of assembly processes, and thus increase the level of automated intelligent sequence planning. Therefore, researches in the field of automation of the sequence of assembly of products in industries are relevant at this time. In today's world there is a need to develop complex, accurate products. Problems are created in industries due to the reduction of the life cycle of products. There is a need to study the problem of assembly planning to achieve the goal of practical implementation and standardization of assembly plans. Creating graphs of the addition process is one of the problems. The assembly planning system can reduce human intervention in the process and reduce computational effort. The finished assembly contains many components that can be assembled using many sequences. A review of the methods from the literature showed that although these methods increase the automation level, they still cannot be applied to actual production because they do not take into account the experience and knowledge that can play a major role in planning and are of great value. Assembly planning, relationship charts, priority charts. Improving the assembly planning system to create a communication schedule and an assembly priority schedule was proposed. The advanced system will be used to generate possible assembly sequences with subassembly identification. A system has been developed to create alternative possible assembly sequences that can be used by component part / product designers in the early stages. A system capable of generating assembly sequences for simultaneous assembly of multiple parts has been proposed. Conclusions and work results can be applied used and improved for more productive product development by designers in the early stages and faster assembly of products in enterprises. The paper did not consider practical limitations (gravity) and irreversible assembly operations, such as permanent fastening, welding etc. Кey words: assembly, blocking graph, relation graph, sequence
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COSSI, MARCUS VINÍCIUS COUTINHO, RAQUEL CRISTINA KONRAD BURIN, DANILO AUGUSTO LOPES, MARIANE REZENDE DIAS, NATALIA PARMA AUGUSTO de CASTILHO, PAULO SÉRGIO de ARRUDA PINTO, and LUÍS AUGUSTO NERO. "Antimicrobial Resistance and Virulence Profiles of Salmonella Isolated from Butcher Shops in Minas Gerais, Brazil." Journal of Food Protection 76, no. 9 (September 1, 2013): 1633–37. http://dx.doi.org/10.4315/0362-028x.jfp-13-119.
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Salmonella can contaminate finished products of butcher shops, mainly through cross-contamination of utensils exposed to raw materials. To identify the main sources of contamination with this foodborne pathogen in four butcher shop environments, surface samples were obtained from employees' hands, cutting boards, knives, floor of the refrigeration room, meat grinders, and meat tenderizers (32 samples per area) and analyzed for Salmonella using the International Organization for Standardization method 6579, with modifications. Suspect isolates were identified by PCR (targeting ompC), and confirmed Salmonella isolates were subjected to pulsed-field gel electrophoresis (after treatment with restriction enzyme XbaI), analyzed for the presence of virulence genes (invA, sefA, and spvC), and screened for resistance to 12 antimicrobials. Salmonella isolates was identified only on cutting boards (five samples) from three butcher shops. Fifteen isolates were confirmed as Salmonella belonging to four pulse types (similarity of 71.1 to 100%). The invA gene was detected in 13 isolates, and the sefA was found in 8 isolates; no isolate carried spvC. All tested isolates were resistant to clindamycin and sensitive to amikacin and cefotaxine, and all isolates were resistant to at least 3 of the 12 antimicrobials tested. The results indicate the importance of cutting boards as a source of Salmonella contamination in butcher shops. The presence of multidrug-resistant Salmonella strains possessing virulence genes highlights the health risks for consumers.
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Lagoyskaya, M. V. "The influence of sample preparation quality on the results of spectral analysis." Litiyo i Metallurgiya (FOUNDRY PRODUCTION AND METALLURGY), no. 4 (January 20, 2020): 72–75. http://dx.doi.org/10.21122/1683-6065-2019-4-72-75.
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Сonsiders the possibility of analyzing samples of small diameters without the use of special adapters for determining the chemical composition on spectrometers. Measurements are limited to the size of the hole on the analytical table, which is 12 mm. Accordingly, all analyzed samples must have a diameter of at least 14 mm to completely cover the sample cover of the discharge chamber in order to avoid air entering the chamber. The company manufacturer of spectral equipment offers to use special adapters for the analysis of small samples. But the use of such adapters has a number of drawbacks. These include additional cash costs for the purchase of adapters, the need for additional standardization procedures, the availability of special reference samples. In the laboratory of analytical support (LAS) of the Central Laboratory of the Factory (CLF), all samples of finished rolled products (wire rods or fittings) in size from 5.5 mm to 20 mm are prepared in the form of «blades». The compressed part of the «blade» is the analyzed surface of the sample, which is further processed on a disk grinder and transmitted to the spectral analysis. The article presents the results of comparative tests of valves class U500 between samples in the form of «blades» and in the form of «columns» and concluded that the necessity of use of special adapters.
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Dufailly, Vincent, Marine Nicolas, Richoz Janique-Payot, and Eric Poitevin. "Validation of a Method for Arsenic Speciation in Food by Ion Chromatography-Inductively Coupled Plasma/Mass Spectrometry After Ultrasonic-Assisted Enzymatic Extraction." Journal of AOAC INTERNATIONAL 94, no. 3 (May 1, 2011): 947–58. http://dx.doi.org/10.1093/jaoac/94.3.947.
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Abstract A fully validated and rapid quantitative method is presented for determination of inorganic arsenic [arsenite, As(III) and arsenate, As(V)] and organic arsenic species (methylarsonic acid, dimethylarsinic acid, and arsenobetaine) by ion chromatography paired with inductively coupled plasma/MS after ultrasonic-assisted enzymatic extraction (UAEE) in rice- and seafood-based raw materials and finished products. This method gives toxicological meaning to arsenic analysis, since the sum of the toxic chemical forms As(III) and As(V) can be determined. In contrast to classical water–methanol extraction, UAEE enables drastic acceleration of sample extraction (5 min instead of several hours), while total arsenic extraction efficiency is improved without species conversion. Validation was performed to evaluate the method for selectivity, linearity, LOD/LOQ (0.007–0.020 mg/kg), trueness, precision (HorRat values, 0.2–0.6), recovery (93–122%), and uncertainty. The method was also satisfactorily tested using two proficiency tests. Performance characteristics are reported for four certified reference materials, standard reference material (SRM) 1568a (rice flour), Institute for Reference Materials and Measurements 804 (rice flour), SRM 2976 (mussel tissue), certified reference material-627 (tuna fish), and several commercial food samples populating five AOAC triangle food sectors. The results indicated that this speciation method is cost-efficient, time-saving, and accurate, as well as fit-for-purpose, according to International Organization for Standardization/International Electrotechnical Commission 17025:2005 standard, and could be used for routine analysis.
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COSENTINO, SOFIA, and FRANCESCA PALMAS. "Hygienic Conditions and Microbial Contamination in Six Ewe's-Milk-Processing Plants in Sardinia, Italy." Journal of Food Protection 60, no. 3 (March 1, 1997): 283–87. http://dx.doi.org/10.4315/0362-028x-60.3.283.
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In Sardinia, ewe's milk is almost exclusively used for cheese manufacture, and it is usually processed in small dairies which do not have sufficient technical and scientific knowledge for largescale controlled production. This study was carried out to identify the sources of contamination and the kinds of contaminating microorganisms present in six ewe's milk processing plants in Sardinia. Samples were collected during production hours three times over a period of 6 months. Raw milk, heat-treated milk, curd, 30-day-old cheese, lactic culture, rennet, and water used in processing lines were analyzed and the microbial contamination of air and surfaces was evaluated. Total mesophilic aerobic counts, coliforms, Escherichia coli, gram-negative psychrotrophs, Staphylococcus aureus, Salmonella spp., Listeria spp., yeasts, and molds were determined. Our survey confirmed that the production offood of high microbiological quality is strictly dependent on the microbiological quality of the raw material, optimization of the parameters for the heat treatment, water of potable quality, well-defined cleaning and disinfection procedures, and properly hygienic processing conditions. In fact, only plants characterized by raw milk and rennet of acceptable quality, generally clean work surfaces, and low microbial counts in the air of working areas made finished products of high microbiological quality. Standardization of technological parameters and achievement of properly hygienic processing conditions will help minimize the risk of developing food-safety problems, in compliance with public health regulatory requirements. These actions would help guarantee an adequate quality of Sardinian ewe's milk cheeses and might also lead to access to the international market.
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Kornievskiy, Y. I., D. Yu Skoryna, V. H. Korniievska, and N. V. Kandybei. "Comparative chromato-mass spectrometric study of tinctures based on Echinacea purpurea (L.) Moench." Current issues in pharmacy and medicine: science and practice 14, no. 3 (October 25, 2021): 275–81. http://dx.doi.org/10.14739/2409-2932.2021.3.242845.
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An urgent problem today is the spread of secondary immunodeficiencies associated with increased stress, urbanization, and negative changes in the environment that lead to impaired immune function. Herbal remedies are milder, less likely to become addictive and have side effects, and are long-lasting. A promising plant with immunomodulatory action is Echinacea purpurea (L.) Moench, a member of the family Asteraceae. The main active ingredients of echinacea are phenolic compounds, carbohydrates, and alkylamides. The chemical composition of echinacea is also represented by flavonoids, tannins, saponins, higher fatty acids, amino acids, betaine, essential oil, macro- and microelements (Se, Co, Ag, Mo, Zn, Mg, K, Na, Fe, etc.). Drugs have immunostimulatory, antioxidant, membrane-stabilizing effect, promote healing of wounds, burns, ulcers, are used in infectious and viral diseases, especially HF. They are traditionally used for furunculosis, septicemia (infection of the blood), pyorrhea, tonsillitis, especially for the treatment of boils, carbuncles, and abscesses. It is also important that in modern pharmaceutical science the leading place is occupied by research related to the introduction into medical practice of herbal medicines, the study of their chemical composition, standardization, development of optimal technologies for the manufacture of phytopreparations. That is why the objects of our research were tinctures based on Echinacea purpurea. The aim of the work is to study and compare the component composition of tinctures based on Echinacea purpurea (L.) Moench using gas chromatography (GC). Materials and methods. Tinctures of rhizomes with roots of Echinacea purpurea were used for the study: experimental – made according to industrial technological recipe (1:5, extractant – ethanol 70 %) from raw materials harvested in July 2019 at the research site of Zaporizhzhia State Medical University and control – finished products LLC “Zhytomyr Pharmaceutical Factory”, series 20319. Tinctures were investigated on a gas chromatograph Agilent 7890B with mass spectrometric detector 5977B. The NIST14 mass spectrum library was used to identify the components. Results. 31 (experimental) and 23 (control) components were identified by GC in rhizomes with rhizomes of Echinacea purpurea. The results of the study indicate that the qualitative and quantitative chemical composition of rhizomes with roots of Echinacea purpurea was characterized by complexity and variability. This fact complicates the process of standardization of phytopreparations and can affect their effectiveness and safety. Therefore, members of the genus Echinacea should be the subject of further in-depth chemical study. Conclusions. A comparative analysis of the component composition of tinctures based on Echinacea purpurea (L.) Moench was studied and performed with the help of GC. The GC method is suitable for the determination of natural BAS in the composition of phytopreparations from echinacea and can be used in the development of methods for their standardization. The results of the study were of value for further development and improvement of analytical regulations for raw materials and phytopreparations from Echinacea purpurea. They can also be the basis for the creation of new substances with immunomodulatory activity based on the underground organs of echinacea.
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Amoo, Isaiah, James Oppong-Kyekyeku, Eric Boakye-Gyasi, Samuel Asare-Nkansah, and Joseph Kwasi Adu. "Quality Control and Anti-Inflammatory Activity of the Stem Bark of Chlorophora regia A. Chev. (Moraceae)." Journal of Tropical Pharmacy and Chemistry 5, no. 4 (December 18, 2021): 309–23. http://dx.doi.org/10.25026/jtpc.v5i4.311.
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This study sought to develop a validated reverse-phase high-performance liquid chromatography method for the quality control of the stem bark ingredients and its finished products and investigate the synergistic anti-inflammatory activity of the phytochemical constituents of C. regia stem bark. Fractionation and isolation of biomarkers were carried out by column chromatography on silica gel and monitored by thin-layer chromatography. The isolated biomarkers were characterized based on their melting points and extensive analysis of their spectroscopic data (IR, 1D and 2D NMR). The chromatographic separation was investigated and developed for the analysis of the biomarkers using µBondapakTM C18 (3.9×300 mm, 5 µm) as stationary phase. The mobile phase composition of 0.1 % trifluoroacetic acid as solvent A, and methanol as solvent B with gradient elution was finally selected. The carrageenan-induced edema in a 7-day-old chick model was used to assess the anti-inflammatory activity of the stem bark extract and compared to diclofenac sodium as a reference drug. Two compounds were successfully isolated and identified, as Regiafuran A (1) and 3,5,7,4’-Tetrahydroxy-2’-methoxyflavonol (2). The compounds were employed as biomarkers in the RP-HPLC method development. The developed method was validated and was successfully used to quantify the amount of 1 and 2 in the stem bark to be 0.224% ± 0.056%w/w and 0.354% ± 0.041%w/w respectively. The crude extract showed considerable anti-inflammatory activity compared to the reference drug, diclofenac. The method demonstrated acceptable levels of accuracy, precision, specificity, and robustness hence can be successfully adopted for routine quality control and standardization of the stem bark of C. regia. The stem bark of the plant exhibited significant anti-inflammatory activity.
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Krvavica, Marina, and Anamarija Križanac. "Učinak različitih tehnoloških postupaka i kvalitete sirovine na fizikalna svojstva i oksidativni status dalmatinske pancete." Meso 19, no. 2 (2017): 128–40. http://dx.doi.org/10.31727/m.19.2.6.
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Effect of various technological processes and raw material quality on physical properties and oxidative status of dalmatian pancetta We have conducted the research on processing technology features, and physical properties of raw materials and finished products, as well as determined the level of lipid oxidation (TBA test) of final products, which indicates the safety of products and applied technology, in three Dalmatian processing facilities to determine the specifics of processing technology, implemented technology standardization strategies and the quality of traditional Dalmatian Pancetta. During our research we have recorded due details of technological procedures that were either identical or very similar in all three facilities, facility specific procedures (the length of curing phase: facility A – 14 days, facility B – 10 days, facility C – 4 days; the length of drying/ripening phase: facility A – 76 days, facility B - 80 days, facility C – 63 days) and facility micro-climate parameters (temperature, humidity and air flow). Based on identified differences in the length of processing, the weight of raw materials (class A ≥ 4.5 kg; class B > 3 < 4.5 kg), the use of defrosted raw materials (class BS), the method of curing (sea salt; sea salt + sodium nitrite; sea salt + sodium nitrite + seasoning and additives) and the quantity of used salt (from 3.21 % to 8.81 %), we have grouped our samples into 10 groups that were allocated between the 3 facilities. We have monitored the following technological parameters during the processing: quality of raw materials (origin, initial weight, length, width, pH); cooking loss per individual processing phase (curing and drying/ripening), total processing cooking loss, and quality of matured bacon (pancetta) (weight, length, pH, aw, malonaldehyde content). The loss of product weight (cooking loss) during the processing ranged from 24.28 % to 42.73 %, with the highest total cooking loss (46.86 %) measured for the class BS bacon, probably not only as a result of raw material freezing/defrosting, but lower initial weight and longer duration of processing procedure. Consequently, the class A Dalmatian Pancetta had the highest final weight (from 2.60 to 3.88 kg), while class B (from 1.75 to 3.30 kg) and class BS (from 1.75 to 2.80 kg) had the lowest final weight. Dimensions of mature bacon amounted to 38-56 cm x 16-24 cm. The initial pH of raw bacon was similar in all researched groups. Mature bacon produced in facility C, in which both classes of bacon were cured by sea salt exclusively, had a significantly higher pH (P≤0.05): class A – 6.09; class B – 6.12. The class BS bacon, at the same time, measured the lowest aw (P ≤ 0.05) (0.75), while bacons processed in facility C measured the highest aw (class B – 0.87; class A – 0.89). Bacons cured with the combination of salt, seasoning and additives (class A – 0.16 mg/kg; class B – 0.18 mg/kg) and bacon produced in facility C (0.18 mg/kg) had the lowest malonaldehyde content (0.16 to 0.18 mg/kg), while the class BS bacon cured with the mixture of sea salt and sodium nitrite had the highest malonaldehyde content. The analysis of our research results implies that greater initial weight of raw materials, longer processing and the use of defrosted raw materials have a significant impact on the increase of cooking loss, the decrease of aw and the increase of the level of lipid oxidation of mature bacon (P ≤ 0.05). Judging by the level of water activity (aw< 0.93) and the low level of lipid oxidation measured in mature products of all product groups, allocated among all three facilities, we can conclude that the traditional Dalmatian Pancetta is a product that is safe for consumption which complies with all the prescribed conditions for dry-cured meat products. However, since certain technological processes in different facilities varied considerably, to determine their impact on other parameters of the quality of the final product, with the aim of standardization of technology and improving the quality of traditional Dalmatian Pancetta, additional research is necessary.
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MOKIENKO, A., L. SPASIONOVA, and Yu BONDARCHUK. "CURRENT ISSUES OF MONITORING THE CHLORITE AND CHLORITE CONTENT IN DRINKING WATER AFTER OXIDATION DISINFECTION." HERALD OF KHMELNYTSKYI NATIONAL UNIVERSITY 299, no. 4 (October 2021): 7–10. http://dx.doi.org/10.31891/2307-5732-2021-299-4-7-10.
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The use of oxidants (chlorine, chlorine dioxide and ozone) is a priority way of safe water supply. However, their use involves control of the formation, determination and normalization of chlorites and chlorates as by-products of disinfection. The aim of the work was to characterize the topical issues of monitoring the content of chlorites and chlorates in drinking water after disinfection with oxidants. Research methods included bibliometric and analytical. The results are as follows. The analysis of foreign and domestic normative documents testifies to the need to harmonize the current DSanPiN 2.2.4-171-10 “Hygienic requirements for drinking water suitable for human consumption” regarding the standardization of chlorites and chlorates in accordance with international requirements. It should be noted that these values, namely the normative values for chlorites and chlorates at the level of 0.7 and 0.7 mg / l, respectively, were included in the latest version of the above-mentioned normative document DSanPiN 2.2.4-171-20. An analysis of the experience gained in Europe (European federation of national associations of water services) shows that the main source of chlorite and chlorate formation is not chlorine dioxide, as previously thought, but sodium hypochlorite. According to the WHO, chlorate is a typical by-product of disinfection in the treatment of water with oxidants (sodium hypochlorite, chloramines, chlorine dioxide, ozone). Currently, research on the development of technological principles for minimizing the content of chlorites and chlorates as by-products of water disinfection by oxidants in Ukraine has not been conducted. The above necessitates the implementation of the following tasks: generalization of research results of chlorite content in drinking water from centralized drinking water supply systems, where chlorine dioxide is used; development, testing and implementation of the method of determination of chlorates in drinking water; determination of the content of chlorites and chlorates in the finished sodium hypochlorite, which is supplied to water utilities, depending on the shelf life; monitoring the content of chlorites and chlorates in drinking water of settlements where sodium hypochlorite is used in the process of water treatment; determination of chlorate content in chlorinated tap water after its treatment with ozone; substantiation of optimal modes of water treatment with oxidants to minimize the content of chlorites and chlorates in drinking water from the water distribution network; development of technological principles for minimizing the content of chlorites and chlorates in drinking water after disinfection with oxidants.
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Joksic, Dusan, and Branislav Bajat. "Elements of spatial data quality as information technology support for sustainable development planning." Spatium, no. 11 (2004): 77–83. http://dx.doi.org/10.2298/spat0411077j.
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We are witnessing nowadays that the last decade of the past century, as well as the first years of the present one, have brought technology expansion with respect to spatial data gathering and processing which makes a physical basis for management of spatial development. This has resulted in enlargement of the spatial data market. New technologies, presented in computer applications, have greatly expanded the number of users of these products. The philosophy of spatial data collecting has changed; analogue maps and plans printed on paper have been replaced by digital data bases which enable their presentation in a way that is the best for a particular user. Further, digital spatial data bases provide the possibility of their further upgrading by users. The two aspects, with respect to circumstances mentioned above, are very important in the process of data bases production and distribution. Firstly, the users of these data bases should be the ones who decide which of the available bases could satisfy their requirements, or in other words, what is the data quality level necessary for a certain application. On the other hand, the visualization of digital data bases could often mislead, since review of data bases could present data with better accuracy then the actual one. Thus, certain methods that would point to a quality of the selected data in the process of their analysis should be available to users. Specific, already adopted international standards, or specially developed procedures and methodologies, so called de facto standards, could be used in this data processing, enabling the estimation of these data quality. The development of Open GIS concept requires the adoption of widely accepted standards for spatial data quality. It is recommended that ISO standards should be accepted, firstly TC211 standards which are related to geographic information and geomatics. The realization of projects on ISO standards should be finished by 2006, so, all participants of these data bases should be both familiar with this project and ready to adapt to the given solutions. The basic components defining quality of data bases are explained by this work, and the results of the standardization regarding the procedures and methodology of their quality assessment, obtained so far, are also presented.
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Navrotskii, A. "Ornamentation of finished products." Metallurgist 35, no. 11 (November 1991): 201–4. http://dx.doi.org/10.1007/bf00750819.
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Mohtashim, Quratulain, Muriel Rigout, and Sheraz Hussain Siddique. "Light fading, rub and wash fastness of sulphur-dyed cotton fabrics aftertreated with cation–tannin protective system." Pigment & Resin Technology 49, no. 6 (May 30, 2020): 431–39. http://dx.doi.org/10.1108/prt-11-2019-0104.
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Purpose Sulphur dyes are the most highly consumed colourants for cellulosic substrates owing to their reasonable cost and acceptable fastness. However, the use of noxious conventional reducing agent, sodium sulphide and impaired wash fastness against oxidative bleaching is gradually decreasing the market of these dyes. As the need for “Green” goods and services is raising public awareness, this paper aims to use a glucose-based biodegradable reducing agent in place of sodium sulphide to dye cotton fabrics with a range of commercial sulphur dyes. The study also proposes an aftertreatment method to improve the fastness properties of the dyeing. Design/methodology/approach The paper investigated the impact of a newly developed aftertreatment method on the fastness properties of dyeing. This involved the sequential application of a cationic fixing agent (Tinofix ECO) and tannin (Bayprotect CL) on the coloured fabrics and subsequent evaluation of colour strength, washing, light and rubbing fastness. Findings The effect of aftertreating the dyed cotton was found to significantly improve the light and wet rub fastness. The surface morphology of the dyeing remained unaffected as depicted by the absence of any finish residues. Research limitations/implications The protective effect of the cation–tannin aftertreatments was examined with a view to providing the necessary commercial performance; however, it was established that the dry rub fastness was either reduced or remained unaffected and the wash fastness to International Organization for Standardization 105 C09 was also marginal. Originality/value This finishing technique is novel and can be found useful for manufacturing sulphur-dyed products with the improved light and wet rub fastness.
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Ciavarella, David A. "Standardization of plateletpheresis products." Transfusion Science 14, no. 4 (October 1993): 363. http://dx.doi.org/10.1016/s0955-3886(05)80007-4.
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Vitezovic, Selena. "Studies of technology in prehistoric archaeology." Zbornik Matice srpske za drustvene nauke, no. 137 (2011): 465–80. http://dx.doi.org/10.2298/zmsdn1137465v.
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Technology studies have always been the most important focus of archaeology, as a science which analyzes human past through the study of material culture. To say that something is technological in archaeology, means to put the concept of technology in the centre of theoretical studies, and to study not only the form of the object, but also the entire sequence of technological factors, from raw material choice, mode of use, up to the reasons for abandonment. The concept of technology in anthropology and archaeology is based on the original meaning of the word ????? in ancient Greek, meaning the skill, i. e., to study how something is being done. Such a concept of technology as a skill or mode of doing something was for the first time outlined by the French anthropologist Marcel Mauss, whose starting point was that every technological statement was at the same time social or cultural statement and that technological choices have social foundations. Pierre Lemonnier further developed the anthropology of technology, focusing on the question of technological choices, as well as numerous other anthropologists. In archaeology, the most important contribution to the study of technology was the work of Andr? Leroi-Gourhan, who created the concept of cha?ne op?ratoire, as an analytical tool for studying the mode of creating, using and discarding an artefact, starting with raw material acquisition, mode of manufacture, final form, use (including caching, breaking and repairing) up to the final discarding. It is not only about reconstructing the algorithmic sequence of operations in creating one object, but it is a complex analysis of operational chain within one society which includes the analysis of technological choices. The analyses of technologies today include a variety of different approaches, most of them with emphasis on the cultural and social aspects of technology. The analysis of bone industry in the Early and Middle Neolithic in central Balkans (Starcevo culture), which included not only final objects, but also manufacture debris and semi-finished products, revealed a well developed industry, with a high level of technological knowledge on the properties of raw materials, skillful manufacture, well organized production, as well as possibility of a certain degree of specialization on the micro and macro level (within one settlement and within a group of settlements). Both raw material choices and manufacturing techniques, as well as the final forms, demonstrated a high standardization level. Also certain symbolic value was attributed to some raw materials, and there is a possibility that skill itself was valued. Further analyses of multiple technologies will help in reconstructing the organization of production, social and economic aspects in Neolithic societies, as well as the role of technology in everyday and ritual life.
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Awang, D. V. C. "STANDARDIZATION OF HERBAL MEDICINAL PRODUCTS." Acta Horticulturae, no. 629 (January 2004): 111–14. http://dx.doi.org/10.17660/actahortic.2004.629.14.
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Rezenko, G. V. "Standardization and certification of products." Glass and Ceramics 50, no. 6 (June 1993): 248–50. http://dx.doi.org/10.1007/bf00680329.
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Reddy, N. Mohan. "International standardization of technical products." Technovation 10, no. 6 (September 1990): 407–17. http://dx.doi.org/10.1016/0166-4972(90)90004-4.
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Balaniuk, Ivan, Olha Hryhoriv, and Tetiana Ivanyuk. "Organization of accounting and control of finished products of the enterprise." INNOVATIVE ECONOMY, no. 1-2 (2020): 157–63. http://dx.doi.org/10.37332/2309-1533.2020.1-2.23.
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Purpose. The aim of the article is to reveal theoretical bases of organization of accounting and control of finished products of the enterprise. Methodology of research. General scientific and special methods are used to achieve this goal: the dialectical method of scientific knowledge – to consider the nature of the finished product, to determine the main aspects of the organization of accounting and control of finished products; synthesis – for the classification of finished products; graphic – to visually display of the obtained results; abstract logical method – for the formation of conclusions and suggestions of the study. Findings. Various interpretations regarding the definition of the essence of “finished products” are considered in the article. The classification of finished products by form, level of readiness and technological complexity has been formed. The formation of finished product accounting at the enterprise is investigated. The features of the formation of a control system for the movement of finished products of the enterprise are considered. The main aspects of the organization of accounting for finished products are identified and typical correspondence for the accounting of products at the enterprise is proposed. Originality. The interpretation of the concept of “finished products” is systematized and generalized. It is proposed to consider the finished product as a product that has passed all production stages, meets all the delivered quality and technical characteristics and can be deposited for storage or immediately sold to the customer or buyer. An updated classification of finished products is proposed. Recommendations are developed to improve the control system of the entity. Practical value. The expediency of studying and further developing the process of organizing the accounting and control of finished products is proved. The results of the study can be used by industrial enterprises in the production and sale of products. Key words: finished products; production; system control; profit; sales.
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Dzhamakeeva, A. D. "APPLICATION OF INNOVATIONS IN THE DEVELOPMENT OF RECIPES OF NEW KINDS OF MEAT-VEGETABIESEMI-FINISHED PRODUCTS." National Association of Scientists 1, no. 27(54) (May 14, 2020): 8–11. http://dx.doi.org/10.31618/nas.2413-5291.2020.1.54.191.
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The work is devoted to the study of the possibility of using functional vegetable ingredients in the technology of meatsemi-finished products andthe study of their influence on the functional and technological properties of chopped mea, and nutritional value of finished products. The modeling and optimization of the meat-vegetable semi-finished products recipes was carried out using the Smart Lab program. The quality indicators of finished products, confirming the feasibility of introducing vegetable raw materials into the recipes of semi-finished product, were investigated. The proposed technologies of the meat-vegetablesemi-finished products hasbeen tested at the meat-processing enterprise «Barkad»
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Vasyukova, Anna, Konstantin Krivoshonok, and YUriy Sidoryenko. "Biogenic amines in fish semi-finished products and culinary products." Fisheries 2022, no. 1 (February 14, 2022): 95–102. http://dx.doi.org/10.37663/0131-6184-2022-1-95-102.
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The purpose of scientific research was to form the taste and aroma of fish semi-finished products and culinary products. The objects of research in the development of the formulation and technology of model minced fish were: pollock, onion, eggs, milk or water, and powdered products were used as a biologically active additive: flour from buckwheat, corn, rice, wheat, amaranth, almonds, flax, chickpeas, spirulina and dill for cooking cutlets. Combinations of basic raw materials and additives were selected by the method of experiment planning. This made it possible to create a product that best meets the needs of the child's body in terms of nutritional value and calorie content. Butter was used as a plasticizing additive. The use of additives of plant origin makes it possible to stabilize the functional and technological properties of raw materials, increase the biological value, emphasize the organoleptic characteristics of finished products, reduce the content of biogenic amines in semi-finished products and dishes.
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KAIMORI, Michinobu. "Progress of Deodorant-Finished Products Mark." Journal of Japan Association on Odor Environment 40, no. 5 (2009): 326–39. http://dx.doi.org/10.2171/jao.40.326.
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Singer, A. R. E. "Sprayforming of semi-finished steel products." Revue de Métallurgie 85, no. 8-9 (August 1988): 681–86. http://dx.doi.org/10.1051/metal/198885080681.
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Brokmeier, H. G. "Crystallographic texture of semi-finished products." Acta Crystallographica Section A Foundations of Crystallography 61, a1 (August 23, 2005): c57. http://dx.doi.org/10.1107/s0108767305097606.
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Sugak, Tatiana, and Olga Glushik. "METHODOLOGICAL ASPECTS OF ACCOUNTING OF FINISHED PRODUCTS." Actual Problems of Economics 1, no. 232 (2020): 28–34. http://dx.doi.org/10.32752/1993-6788-2020-1-232-28-34.
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The article reveals some methodological aspects of accounting for finished products at the production enterprise. The importance of implementing effective and well-established accounting of production costs to ensure a reliable assessment of the enterprise. Understanding the essence ofproduction and the final product by management staff contributes to the correct definition of goals for the enterprise. This will improve the work of both accountants and staff involved in the production and sale of finished products. The definition of finished products on the basis of own definitions of scientists and national accounting standards 9 "Inventories", 16 "Expenses" and international accounting standards �2 "Inventories" is investigated, and the main points are highlighted. Accounting account 26 "Finished goods" and other accounts on which all expenses at manufacturing of finished goods are conducted are considered. The emphasis is on the cost accounting scheme, the correct write-off and determination of the financial result of the enterprise. The primary documents on the basis of which the account of finished goods is conducted are defined.
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Dzhamakeeva, A. D., A. E. Miheev, and A. Abdraimov. "USE OF YAK MEAT AND FUNCTIONAL VEGETABLE INGREDIENTS IN THE PRODUCTION OF FROZEN SEMI-FINISHED PRODUCTS." EurasianUnionScientists 5, no. 4(73) (May 12, 2020): 18–23. http://dx.doi.org/10.31618/esu.2413-9335.2020.5.73.685.
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The work is devoted to studying the possibility of using yak meat and functional vegetable ingredients in the production of frozen semi-finished products in a test shell and studying their influence on the functional and technological properties of minced meat and the biological value of finished products. Recipe optimization of new products was carried out using the Smart Lab program. The following indicators were chosen as optimality criteria -calorie content and biological value of finished products. The proposed technologies of frozen meat-vegetable semi-finished products have been tested at the meat processing enterprise Barkad. Studies have been conducted on the effect of introduced plant ingredients on the functional and technological properties of minced meat. The qualitative indicators of finished products are investigated, confirming the feasibility of using yak meat and functional vegetable ingredients in the production of semi-finished products. The biological value of frozen meat-vegetable semi-finished products in a test shell was calculatedusing the Smart Lab program. The biological value of frozen meat-vegetable semi-finished products in the test shell was calculated using the Smart Lab program based on the calculation and analytical method of N.N. Lipatov and Rogov I.A.
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Dikhtyar, Aliona, Svetlana Andrieieva, Natalia Fedak, Olga Grinchenko, and Yevgen Pyvovarov. "Determining patterns in the formation of functional-technological properties of a fat-based semi-finished product in the technology of sponge cake products." Eastern-European Journal of Enterprise Technologies 6, no. 11 (114) (December 28, 2021): 15–31. http://dx.doi.org/10.15587/1729-4061.2021.246006.
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This paper reports the development of a technology for a fat-based semi-finished product, which was used in the manufacturing of products made from butter sponge-cake batter. When combining high-oleic type oils, beeswax, and monoglyceride, the dense emulsion "oleogel" is formed, which can replace fatty products in flour products technology. The fat-based semi-finished product devised fully matches the technological functions of margarine. The expediency of using sunflower oil of high-oleic type (90.0 %) was established, as a base for the fat-based semi-finished product, as well as the rational percentage of organogelators (monoglyceride, 7 %, beeswax, 3 %), which would ensure the production of a fat-based semi-finished product for the target purpose. The feasibility of using a fat-based semi-finished product has been determined in order to solve two tasks: the introduction of a fat-based semi-finished product that contains high-oleic sunflower oil and has several functional benefits of a healthy diet. The fat-based semi-finished product devised could replace butter in the butter sponge cake technology. It was established that the use of the fat-based semi-finished product ensures the production of products from sweet dough, characterized by the highest values of specific volume and porosity. Applying the fat-based semi-finished product makes it possible to increase the yield of finished products (shrinkage decreases by 19.5 % compared to the control sample, to 18.4 %). The parameters for storing finished products from sweet dough containing the fat-based semi-finished product have been substantiated. It was determined that intensive fat release begins on day 7 of storage of finished products. After 10 days of storage, the experimental samples of sponge cakes release 2.0 times less fat than the control sample. The technology for making products from sweet dough using the fat-based semi-finished product has been developed.
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Terentyev, S. E., and N. V. Labutina. "Features of technology for producing bread and bakery products from frozen semi-finished products." IOP Conference Series: Earth and Environmental Science 979, no. 1 (February 1, 2022): 012025. http://dx.doi.org/10.1088/1755-1315/979/1/012025.
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Abstract The article provides an in-depth study of one of the most promising areas in modern bakery - the production of bread and bakery products from frozen semi-finished products. The authors highlight the retrospective aspect of the problem, note the peculiarities of the development of this technology in the domestic bakery industry. The article summarizes all known methods of obtaining frozen dough semi-finished products, taking into account the type of product and the manufacturer's capabilities. Frozen semi-finished products are intended for application of the “delayed baking” technology. The authors summarized a huge amount of factual material, scientific recommendations of domestic and foreign scientists and proposed the author's classification of the varieties of the delayed baking technology, indicating the advantages, disadvantages and conditions of use of each variety. The positive effect of low and negative temperatures consists in slowing down or completely stopping the fermentation process in frozen semi-finished products and keeping it for a sufficiently long time, which is described in sufficient detail in an article based on scientific research by technologists of the bakery industry. The article convincingly proves the priority opportunities for the development of the world market of frozen semi-finished products, notes the risks and threats in connection with the pandemic. The authors assessed the current level of use of frozen semi-finished products by domestic bakers. For the Russian food market, baked goods made from frozen dough pieces are still a relatively new product, and in comparison with economically developed countries of the world, their share in the total consumption is rather low. At the same time, the clear advantages of this innovative technology in comparison with the traditional one allow us to expect in the future an annual growth rate of at least 10%.
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Khairullin, M. F., E. A. Koval, I. Y. Levitskaya, M. G. Gadjiev, and B. A. Sultonov. "Development of technology of preparation of pork semi-products with the application of low-temperature treatment." Proceedings of the Voronezh State University of Engineering Technologies 81, no. 2 (November 1, 2019): 250–56. http://dx.doi.org/10.20914/2310-1202-2019-2-250-256.
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The study was aimed at developing a technology for preparing various semi-finished products from pork meat using low-temperature processing "Su-Vid". The main physicochemical indicators, functional-technological and structural-mechanical characteristics of semi-finished products, the chemical composition of semi-finished products and finished products were identified and determined experimentally, and organoleptic analysis was carried out. The data indicate that the use of low-temperature processing significantly affects the characteristics of manufactured products, which improves its performance. In particular, pork semi-finished products prepared at low temperatures are characterized by the yield: steak – 93.9%, ribs – 92.6%, in comparison with the control regime, 7.5 and 6.2% higher. The complex of data obtained showed that the samples of semi-finished pork, according to the experimental regimes of heat treatment, in terms of safety, fully meet the requirements of TR TS 034/2013. Analysis of semi-finished pork products showed that products prepared using the Su-Vid technology had high organoleptic characteristics, taste and sensory characteristics. During the storage of semi-finished products, minor changes in proteins and fats, as well as organoleptic, sanitary and microbiological characteristics, took place. As a result, a bone steak was developed in the Caucasian marinade and pork ribs in the Monte Ritz marinade made using the Su-Vid technology. The results allow us to judge that this technology is quite promising and has a positive effect on the characteristics of manufactured products. The widespread introduction of this technology in the meat industry will allow the development of semi-finished products and products of high quality, nutritional and biological value compared to products manufactured by traditional methods, as well as reduce production costs.
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Koshechkin, Konstantin A., B. K. Romanov, and Yu V. Olefir. "STANDARDIZATION OF DESCRIPTION OF MEDICAL PRODUCTS." Medical Journal of the Russian Federation 25, no. 1 (February 15, 2019): 36–39. http://dx.doi.org/10.18821/0869-2106-2019-25-1-36-39.
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Prerequisites and results of the work carried out by the Scientific Centre for Expert Evaluation of Medicinal Products on the standardization of the values of international non-proprietary, grouping and chemical names of drugs, anatomic-therapeutic-chemical classification, dosage forms, dosage units and other data are presented. The information is reduced to the same unique values in terms of information about identical drugs. This information is required for inclusion in a single directory drugs classifier, created to automate the management of drug purchases and implementation of a system for monitoring the movement of drugs. The work also substantiates the need for further revision and updating of the previously conducted work on the unification of information fields, and the revision of positions that did not previously require processing due to their uniqueness. The prospects for standardization of the description of medicines within the framework of the single market of the countries of the Eurasian Economic Union are outlined.
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Kurbakov, K. A., I. V. Petrunina, and M. Yu Minaev. "Real-time PCR monitoring of finished meat products and frozen semi-finished products made from reindeer meat." Vsyo o myase, no. 5 (October 30, 2021): 38–41. http://dx.doi.org/10.21323/2071-2499-2021-5-38-41.
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Pankina, I. A., E. S. Belokurova, N. A. Politaeva, V. N. Lomasov, and N. Z. Bashun. "Modern methods of treatment plant materials for waste minimization." E3S Web of Conferences 140 (2019): 02014. http://dx.doi.org/10.1051/e3sconf/201914002014.
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Nowadays in the food industry great attention is paid to reducing losses at the stages of agricultural products’ harvesting, treatment, and storage. Many developed countries produce food products of extended storage period. To increase the shelf life of semi-finished and finished food products, non-thermal treatment methods are being used that allow one to save a greater amount of biologically active substances. One of these methods is products treatment by ionizing radiation. The article presents the results of assessing the influence of radiation treatment on microbiological, physico-chemical and organoleptic characteristics of vacuumized semi-finished products from potatoes. A technology for the production of semi-finished products using ionizing radiation has been developed, an effective dose of irradiation of vacuumized semi-finished products has been selected, which allows prolonging their shelf life. The research results show the influence of ionizing radiation on the cellular structure of root crops, which soften a little when treated by radiation. The determined quantity of mesophilic aerobic and facultative anaerobic microorganisms shows that ionizing radiation has a microbicidal and microbostatic effect, which allows increasing the shelf life of vacuumized semi-finished products from potatoes.
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Matsuk, Y., I. Marchenko, and V. Pasichnyi. "Research of functional and technological properties of minced meat products with using fish raw materials." Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies 20, no. 90 (November 13, 2018): 22–26. http://dx.doi.org/10.32718/nvlvet9005.
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The article is devoted to the improvement of the recipes of minced meat products with using fish raw materials and the study of organoleptic and functional and technological properties of developed minced meat systems and finished products. The research has been carried out on the rational combining of meat and fish raw materials and the expansion of assortment of minced semi-finished products. The formulations of minced meat systems for the production of meat semi-finished with a partial replacement of the main raw material to fish raw materials have been developed. The organoleptic and functional and technological parameters of minced meat systems and finished products are investigated. According to the results of the organoleptic evaluation, it was found that partial replacement of meat raw material with minced fish does not worsen the sensory characteristics of minced meat products. It is established that in comparison with the control sample there is an improvement of functional and technological indicators. In particular, the moisture content increased by an average of 6.1%, moisture absorption capacity – 5.91%, energy absorption capacity – 2.49%, fat-retaining ability – 2.52%. The obtained results confirmed the expediency of using minced meat with pollack in the technology of minced meat semi-finished products with due observance of the parameters of production cycle of heat treatment of products. It has been theoretically substantiated and experimentally confirmed the technology of meat products using minced meat and developed recipes. It has been established that with careful selection of components that are part of minced meat semi-finished products with the addition of fish raw materials can increase the organoleptic and functional and technological parameters of finished products. The obtained data suggest that the improved recipes of minced meat semi-finished products can be recommended for production by enterprises of the meat industry and restaurants
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Levén, J. "Automatic Spot-Grinding on Semi-Finished Products." IFAC Proceedings Volumes 20, no. 8 (August 1987): 319–23. http://dx.doi.org/10.1016/s1474-6670(17)59112-0.
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KAWALLA, R., G. LEHMANN, M. ULLMANN, and H. P. VOGT. "Magnesium semi-finished products for vehicle construction." Archives of Civil and Mechanical Engineering 8, no. 2 (January 2008): 93–101. http://dx.doi.org/10.1016/s1644-9665(12)60196-4.
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